4-8 ears fresh yellow or white corn in their husks
1/2 - 3/4 cup water
Butter for serving

Carefully pull back the husk, but leave it attached at the stem end. Remove the silk from each ear and rinse under cold running water. Rewrap the corn in the husk and tie the top with kitchen twine or a strip of husk. Trim the stem flat so the ears can stand upright in the slow cooker (do not stack horizontally).

Arrange the ears with the stem ends down, packed together so they are standing up in the cooker; add 1/2 cup water for a medium cooker, 3/4 cup for a large one. Cover and cook on high until the corn is very tender (pull back the husk and pierce with the tip of a knife to check), 1-2 hours, depending on the age of the corn.

Remove the corn from the cooker with tongs, peel back the husk, and slather with butter. Eat immediately.